Hosting an Oscars party? Think glamour, decadence and small bites.
Here are five treats to try. Don't forget the bubbly!
ONE // GLITZY MINI DONUTS "CAKE"
Vanilla Donuts: 1 1/4 cups flour, 1/2 teaspoon baking soda, 1/4 salt, 1/2 buttermilk, 1/3 cup packed brown sugar, 1 egg, 4 teaspoons unsalted melted butter, 1 teaspoon vanilla.
Directions: Preheat oven to 425 degrees. Spray mini donut pan with non-stick cooking spray. In a large bowl, whisk flour, baking soda & salt. In small bowl, whisk buttermilk, sugar, egg, butter & vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & smooth. Spoon batter into a large zip-lock bag. Cut off a corner & squeeze batter into each donut cup, about 1/3 full. Tap pan on counter to evenly spread batter into cups. Bake 4-6 minutes or until tops of donuts spring back when touched. Cool in pan 3-4 minutes; remove to cooling rack. Cool completely before decorating.
Vanilla Glaze: 1 cup confectioner's sugar, 1 tablespoon milk, 1/2 teaspoon vanilla. Combine all ingredients until smooth. Dipped cooled donuts into the glaze and allow excess glaze to drip back. Give your donuts a gold glittered touch with disco dust. Place on rack until glaze is set.
Arrange the mini donuts like a cake and top with DIY cake toppers (optional) made from gold stickers (Michaels) and skewers.
TWO // CRAB RANGOON DEVILED EGGS
Ingredients: 6 hard boiled eggs, peeled, chilled and cut in half, 2 tablespoons mayonnaise, 2 tablespoons whipped cream cheese, 6 oz. can crab, 1/4 cup sliced green onions, Sriracha, squeeze of lemon, salt and pepper to taste. Directions: Remove the yolks from the egg halves into a small bowl. Mash the yolks with a fork until fine. Mix in mayonnaise, cream cheese, crab and green onions. Season with salt, pepper and Sriracha and a squeeze of lemon. Fill the egg halves with the yolk mixture and garnish with sliced green onions.
THREE // GARLIC THYME & PARMESAN POPCORN
Ingredients: 1 bag of microwave popped popcorn (natural), 1/4 cup olive oil, 2 cloves of garlic (minced), 2 tablespoons chopped fresh thyme, 3 tablespoons of grated Parmesan cheese, a pinch of salt, pepper. Directions: Place popcorn in a large mixing bowl. In a small saucepan, heat olive oil over medium heat. Place all ingredients in oil (except cheese) and heat for a minute or two, remove from heat. Pour mixture onto popcorn and add cheese, toss to combine. Serve in fun popcorn containers.
FOUR // TUXEDO BARK
Melt 12 ounces of good dark chocolate and spread onto a wax paper-lined baking sheet. Melt 12 oz. of good white chocolate and drop spoonfuls onto the melted dark chocolate. Using a toothpick, make swirls throughout chocolate. Sprinkle with dark and white chocolate chips. Allow bark to set completely before breaking into pieces. Serve in champagne glasses.
FIVE // TERIYAKI TURKEY MEATBALLS
Ingredients: 1 lb. ground turkey, 1/4 cup Panko, 1 egg, 2 green onions (sliced), 2 cloves garlic (minced), 1 teaspoon soy sauce, pepper, your favorite store-bought teriyaki sauce.
Directions: Preheat oven to 400 degrees. Spray a cooling rack with nonstick spray and place onto a baking sheet; set aside. in a large bowl, combine ground turkey, Panko, egg, green onions, garlic, soy sauce and pepper. Roll out tablespoon-sized meatballs and place onto prepared baking sheet. Bake until golden brown for about 20-25 minutes. Toss meatballs in teriyaki sauce.
Serve on individual tasting spoons and garnish with sliced green onions.